In the “quick can be fun” series, a colorful Korean mood fried rice. That’s ready in 5 minutes, if you trust the rice-cooker for the grains. It’s spicy and delicious !
Well a stir-fry is a stir-fry. What makes it is the ingredients.
Brown rice… yes, I see some often, but with many variations. Can you see the pearls in this ?
It’s takakibi, sorghum. They give a minty nutty … well, some taste to the rice.
Leaves of shiso (perilla). Shiso has the acidity of sorrel. I saw sorrel in Japan once, that was in 20th century in an exotic market. So I’ve reported my sorrel addiction to these leaves…
That’s the same that you see on the 2 first photos. The shape ? Oh, well, I played with the scissors. There are also strips of shiso “melt” inside the rice.
There is also kimchi, natto (fermented soy beans) and napa cabbage in it.
Now I feel hot and energized for a walk in Autumn wind !